Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (100g) granulated sugar
  • 3 tablespoons (42g) unsalted butter
  • ¼ cup (60ml) heavy cream
  • ¼ teaspoon flaky sea salt, plus more for sprinkling

Instructions:

  1. Melt sugar in saucepan until amber.
  2. Whisk in butter until melted.
  3. Slowly pour in cream, whisking constantly.
  4. Bring to a simmer, then remove from heat and stir in salt. Cool slightly.
  5. Cream together butter, granulated sugar, and brown sugar until light and fluffy.
  6. Beat in eggs one at a time, then stir in vanilla extract.
  7. Whisk together flour, baking soda, and salt in a separate bowl.
  8. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  9. Drop spoonfuls of cookie dough onto prepared baking sheets. Use a toothpick or small knife to swirl in the salted caramel.
  10. Refrigerate the cookie dough for at least 30 minutes.
  11. Preheat oven. Bake cookies until golden brown around the edges.
  12. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Sprinkle with extra flaky sea salt.